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Peach Orchard Ice Cream

Total Time

Prep: 20 min. Process: 20 min. + freezing


about 1 quart

South Carolina is one of the leading producers of peaches. Luckily, we live only 3 miles from a large peach orchard. This ice cream is one of my most popular uses for the luscious fruit. We can hardly wait for the harvest so we can enjoy it.


  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 1-1/2 cups milk
  • 1 cup half-and-half cream
  • 1/2 cup evaporated milk
  • 2 cups sliced peeled ripe peaches
  • 1-3/4 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt


  1. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
  2. In a large bowl, combine the gelatin, milk, cream and evaporated milk.
  3. In another bowl, mash the peaches with 1 cup sugar. Add the peach mixture, extracts, salt and remaining sugar to the cream mixture; stir until sugar is dissolved.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 280 calories, 6g fat (4g saturated fat), 26mg cholesterol, 91mg sodium, 53g carbohydrate (51g sugars, 1g fiber), 5g protein.

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